All Recipes Roasted Vegetable Salad Ideas for Every Meal

Roasted vegetable salad is a delightful way to enjoy a medley of fresh, colorful produce with rich, caramelized flavors that only roasting can bring out. This recipe from All Recipes transforms simple vegetables into a vibrant, nutritious dish that’s perfect as a main course or a side.

Whether you’re looking to eat more veggies, impress guests, or need a quick meal prep idea, this roasted vegetable salad fits the bill. The combination of crisp roasted textures and a zesty dressing creates an irresistible balance of taste and nutrition.

This salad is versatile and can be tailored to your favorite seasonal vegetables or pantry staples. Plus, it’s vegan-friendly and naturally gluten-free, making it suitable for a wide range of dietary preferences.

Discover how easy it is to create a wholesome, satisfying salad that tastes as good as it looks!

Why You’ll Love This Recipe

All Recipes Roasted Vegetable Salad is a fantastic way to enjoy a rainbow of vegetables with minimal effort. Roasting intensifies the natural sweetness and adds a smoky depth, making each bite bursting with flavor.

This salad is not only delicious but also packed with fiber, vitamins, and antioxidants.

The beauty of this recipe lies in its simplicity and adaptability. You can switch up the vegetables based on what’s fresh or what you have on hand.

The dressing is light yet tangy, perfectly complementing the warm, roasted veggies. It’s great for meal prep because it tastes even better the next day when the flavors meld together.

This recipe is ideal for busy weeknights, weekend gatherings, or as a healthy lunch option.

Ingredients

• 2 cups baby carrots, peeled and halved
• 2 cups broccoli florets
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 medium zucchini, sliced into half-moons
• 1 small red onion, cut into wedges
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup (optional for vegan)
• Fresh parsley, chopped for garnish

Equipment

• Baking sheet or roasting pan
• Mixing bowls
• Measuring spoons
• Chef’s knife
• Cutting board
• Whisk or fork (for dressing)
• Serving bowl or platter

Instructions

1. Preheat your oven to 425°F (220°C). This high temperature will help caramelize the vegetables for that perfect roasted flavor.
2. Prepare the vegetables: Wash, peel, and cut all the vegetables as listed. Try to keep the pieces uniform in size for even roasting.
3. Place the vegetables on a large baking sheet. Drizzle with 3 tablespoons olive oil, then sprinkle with 1 teaspoon dried oregano, 1 teaspoon garlic powder, salt, and pepper to taste. Toss everything together to coat evenly.
4. Spread the vegetables out in a single layer. Avoid overcrowding the pan so they roast rather than steam.
5. Roast the vegetables for 25-30 minutes, turning once halfway through. The veggies should be tender and slightly charred at the edges.
6. While the vegetables roast, prepare the dressing. In a small bowl, whisk together 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, and 1 teaspoon honey or maple syrup until smooth.
7. Once the vegetables are roasted, let them cool slightly. Transfer to a serving bowl and drizzle the dressing over the top. Toss gently to combine.
8. Garnish with freshly chopped parsley before serving.

Tips & Variations

“For the best roasted flavor, do not overcrowd your roasting pan. Use two pans if necessary.”

• Vegetable swaps: Feel free to add or substitute vegetables like sweet potatoes, asparagus, Brussels sprouts, or eggplant depending on the season.
• Make it a meal: Add cooked quinoa, farro, or chickpeas for extra protein and heartiness.
• Vegan tip: Use maple syrup instead of honey in the dressing to keep it fully plant-based.
• Extra flavor: Sprinkle toasted nuts or seeds such as walnuts or pumpkin seeds on top for crunch.
• Herbs: Fresh thyme or rosemary can be roasted with the vegetables for an herby twist.

Nutrition Facts

Serving Suggestions

This roasted vegetable salad is wonderfully versatile. Serve it warm or at room temperature as a side dish alongside grilled tofu or tempeh for a complete vegan meal.

For a light lunch, pair it with crusty whole-grain bread or stuff it into pita pockets with hummus. You can also top it with crumbled feta or goat cheese if you enjoy dairy.

Looking for more wholesome meal ideas? Check out our Best Vegan Salad Bowl Recipes for Fresh Healthy Meals for inspiration on vibrant, nutritious salads.

Conclusion

The All Recipes Roasted Vegetable Salad is a perfect way to enjoy a bounty of fresh, healthy vegetables with minimal fuss. Its rich flavor profile, vibrant colors, and satisfying textures make it a standout dish for any occasion.

Whether you’re looking to boost your veggie intake, entertain guests, or simply enjoy a wholesome meal, this salad delivers on all fronts.

With simple ingredients, easy preparation, and plenty of room for customization, it’s a recipe you’ll return to again and again. Don’t forget to explore other delicious options like our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals or try a warming bowl from our Vegan Fall Soup Recipes To Warm Your Cozy Evenings.

Happy cooking and enjoy your vibrant, nutritious roasted vegetable salad!

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